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Casablanca's Cranberry Pecan Praline Tart
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Casablanca's Cranberry Pecan Praline Tart  

For the chocolate-coconut crust:

13 T. (6 1/2 oz.) butter

1/2 c. plus 1 T. sugar

1 egg

1 egg yolk

1/2 t. vanilla

2 1/4 c. unsifted pastry flour

1/3 c. cocoa

Pinch salt

2 T. shredded coconut, toasted

For the cranberry topping:

2 c. fresh cranberries

1/4 c. sugar

For the nut filling:

2 eggs

1/2 c. sugar

4 T. (2 oz.) butter, melted

1/2 T. all-purpose flour

Pinch salt

1/2 t. vanilla

1/2 c. corn syrup

1 1/2 c. pecans, toasted and roughly chopped to the size of peas

1/2 c. shredded coconut, toasted

To make the crust: In the bowl of an electric mixer, cream the butter and sugar. Add the egg and the yolk, mixing well after each addition. Add the vanilla and mix in. Add the flour, sifted cocoa and salt. Mix until just combined. Mix in the coconut. Form into a large patty, cover with plastic wrap and refrigerate.

To make the cranberry topping: In a saucepan, cook the cranberries with the sugar over medium heat just until the sugar dissolves, but the cranberries are still whole. Set aside.

To make the nut filling: In a large bowl, mix the eggs with a whisk. Add the sugar, melted butter, flour, salt, vanilla and corn syrup. Stir in the pecans and coconut.

To assemble the tart: Use a 9 1/2-by-1-inch tart pan with a removable bottom. Spray the pan with nonstick spray. Roll the chocolate dough with a little flour to 1/8-inch thick. Press the pastry into the pan and refrigerate for 30 minutes.

Prebake the tart shell in a 350-degree oven for 7 minutes. Remove from the oven and pour in the nut filling. It should come to just below the top of the shell. Sprinkle the cranberries evenly on the top.

Bake at 350 degrees for 15-20 minutes. The tart should look a little like Jell-O in the middle and set around the edges. The restaurant serves each slice of tart with a spoonful of creme fraiche sweetened with a little sugar. Makes 1 tart (serves 8).

Harvard Square, Cambridge

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